Boil the fava in a large saucepan with 1lt of water, the whole onion and a little salt. When it has thickened and most of the water is gone, let it cool and puree it until uniformly smooth with a hand blender.

Heat the oil in a large frying pan, add the onion and a teaspoon of sugar. Sautee the onion until soft. Next add the capers, the balsamic cream and a pinch of salt. Stir fry well until the onion caramelizes. Serve the fava with the onion, capers and cream sauce left in the pan. Last, sprinkle each dish with a little fresh or dried thyme.